葡萄酒培訓飲食生活休閑

1、葡萄酒培訓飲食生活休閑Wine HistoryAlcoholic Beverages Definition of Wine Components of wineTypes of wine一、葡萄酒歷史二、含酒精飲料三、什么是葡萄酒四、葡萄酒的組成葡萄酒種類六、主要葡萄酒產(chǎn)國七、主要葡萄品種八、釀制九、葡萄酒服務十、葡萄酒品嘗 Main Wine Countries Main Grape Varieties Wine Making Wine service Wine tasting 中東里海美索布達米亞公元前3500古埃及公元前2500古希臘公元前1600年古羅馬帝國公元前1000年法國高盧法國

2、高盧西班牙西班牙德國萊茵河流域德國萊茵河流域奧地利奧地利公元前6世紀至公元1世紀公元1400-1600年南非南非墨西哥墨西哥阿根廷阿根廷1769加利福尼亞（美國）澳大利亞新西蘭1788-1819旅行者戰(zhàn)爭殖民II Alcoholic Beverages二、含酒精飲料Fruit-based alcoholic beverages Eg: Wine水果水果釀制的含酒精飲料 例如: 葡萄酒Grain or vegetable based alcoholic beverages Eg: Beer, Chinese rice wine, Sake谷類谷類和蔬菜蔬菜釀制的酒精性飲料 例如：啤酒，中國黃酒，

3、日本清酒During the fermentation process, yeast converts sugar into alcohol and CO2在發(fā)酵期間，酵母酵母把糖份糖份轉(zhuǎn)化為酒精酒精和二氧化碳二氧化碳History: Mesopotamia 3500BC - First Distillation used for perfume making 歷史: 美索布達米亞，公元前 3500年 第一次蒸餾用于香水的制造Distillation: Separation of liquids by evaporation 蒸餾: 利用蒸發(fā)原理將液體分開Spirits: Distilled

4、drinks produced by concentrating the alcohol present in a fermented liquid. 烈酒: 利用蒸餾原理濃縮酒精度Liquors: Sweetened or flavored spirits 利口酒: 加香和增甜的烈酒A few distilled alcoholic beverages: Whisky Vodka Rum Tequila Brandy一些經(jīng)過蒸餾得到的酒精性飲料一些經(jīng)過蒸餾得到的酒精性飲料: 威士忌 伏特加 朗姆酒 龍舌蘭酒 白蘭地Tips：Cognac is a brandy produced exclus

5、ively in the Cognac region in France小知識小知識：干邑是法國干邑地區(qū)特產(chǎn)的白蘭地Distilled Alcoholic Beverage蒸餾型酒精飲料蒸餾型酒精飲料 1) Fermented Alcoholic Beverages發(fā)酵型酒精飲料 2) Distilled Alcoholic Beverages 蒸餾型酒精飲料 Wine belongs to fermented alcoholic beverages葡萄酒屬于發(fā)酵型酒精飲料O.I.V. 國際葡萄與葡萄酒組織對葡萄酒的定義：即葡萄酒只能是破碎或未破碎的新鮮葡萄果實經(jīng)完全或部分酒精發(fā)酵后獲得的飲料

6、，其酒精度不能低于8.5%V/V（一些特定地區(qū)可降到7.0V/V）。 Ripe & Healthy Grapes 成熟健康的 葡萄Crush the berries, release the juice and add yeast to the must.壓榨漿果, 使果汁流出并把酵母加入混合物Fermentation converts sugar into alcohol發(fā)酵把糖份轉(zhuǎn)化為酒精Flavor Compounds 呈味物質(zhì)呈味物質(zhì) (0.1%) Color & Tannins 色素和丹寧色素和丹寧(in red wines) (0.3%) Acids 有機酸有機酸 (1%) Sug

7、ar 糖份糖份 (0.1% dry - 8% sweet)Alcohol 酒精酒精 (10% table wines, 20% fortified wines) Water 水份水份 (80%-90%)Notes: Approximate percentages by weightA reason to enjoy the wine為什么要喝葡萄酒為什么要喝葡萄酒世界衛(wèi)生組織公布的世界六大健康飲料世界衛(wèi)生組織公布的世界六大健康飲料W.H.O.s recommandation of drinks1Green Tea 綠茶2Wine 葡萄酒（抗衰老、軟化血管、降血壓、降血脂、助消化、佐餐性）（抗衰

8、老、軟化血管、降血壓、降血脂、助消化、佐餐性）3Soybean Milk 豆?jié){4Yoghurt 酸奶5Rib soup 骨頭湯6Fungus soup 蘑菇湯V Types of wine五、葡萄酒的分類五、葡萄酒的分類我們聽說過有紅葡萄酒、干型葡萄酒、起泡葡萄酒，那葡萄酒到底是如何分的呢？按顏色劃分：按顏色劃分：紅葡萄酒、白葡萄酒、桃紅葡萄酒按含糖量劃分：按含糖量劃分：干型、半干型、半甜型、甜型按含糖量劃分按含糖量劃分(起泡酒起泡酒)：天然型、絕干型按照形態(tài)來分：按照形態(tài)來分：靜態(tài)酒白葡萄酒，紅葡萄酒，桃紅葡萄酒氣泡酒香檳，Prosecco，Cava加強酒波特酒，雪利酒，利口酒根據(jù)有機食品種

9、植標準和生產(chǎn)加工技術規(guī)范而生產(chǎn)的，經(jīng)過有機食品頒證組織認證并頒發(fā)證書的一切食品和農(nóng)產(chǎn)品。味道更能自然的體現(xiàn)葡萄產(chǎn)區(qū)的風土情況和葡萄本身的特質(zhì)。 選擇、澄清、澄清、抗氧、增酸、促溶解穩(wěn)定易被分解揮發(fā)酸量增加管制管制包裝包裝葡萄品種葡萄品種口味口味工藝工藝規(guī)模規(guī)模新世界新世界舊世界舊世界(法國法國)公司與葡萄種植的規(guī)模都比較大以傳統(tǒng)家族經(jīng)營模式為主，規(guī)模相對較小注重科技與管理，受氣候的影響相對較小，葡萄酒的品質(zhì)相對穩(wěn)定比較注重傳統(tǒng)釀造工藝，受氣候影響較大以果香型及突出單一品種風格為主，風格熱情奔放以細致優(yōu)雅型為主，較為注重多種葡萄的混合與平衡自由選擇的葡萄品種世代相傳的葡萄品種注重標示葡萄品種，色

10、彩較為鮮明活躍注重標示產(chǎn)地，風格較為典雅與傳統(tǒng)沒有分級制度，一般著名優(yōu)質(zhì)產(chǎn)區(qū)的名稱酒是品質(zhì)的標志有嚴格法定分級制度天然酵母，少量二氧化硫，無化學肥料，無魚膠澄清，8,000 grape varieties known in the world世界上目前已知的葡萄品種有8000種1,000 grape varieties used for wine around the world世界上大約有1000種葡萄被制成葡萄酒葡萄酒200 traditionally used in Italy 意大利大約使用200種葡萄100 traditionally used in France 法國大約使用100

11、種葡萄50 traditionally used in Spain 西班牙大約使用50種葡萄Grape variety, a major factor in the taste of a wine不同的葡萄品種，是影響葡萄酒品嘗的主要因素Cabernet Sauvignon：A traditional Bordeaux grape Full-bodied, tannic Very complex, long evolution Blackcurrant, violet赤霞珠：赤霞珠：傳統(tǒng)波爾多葡萄品種酒體飽滿，丹寧較豐富，口味豐富， 陳年長，黑加侖，紫羅蘭Merlot：A traditiona

12、l Bordeaux grape Supple and round Black and red cherry Chocolate 梅洛：梅洛：傳統(tǒng)波爾多葡萄品種口感柔順，飽滿黑色及紅色漿果、櫻桃、巧克力味 Pinot Noir：King of Burgundy Cherry, raspberry Spice notes Earthy complexities A silky texture, little tannins黑皮諾：黑皮諾：勃艮第之王櫻桃、覆盆子稍帶辛辣泥土氣息絲般柔滑，丹寧較淡Gamay：Grape used to make Beaujolais Light purple in

13、color Fruity and light in tannin To be drunk young佳美：佳美：用來做薄弱來酒的葡萄酒體呈淺紫色果香濃郁, 口感柔和趁年輕時喝Syrah：Mostly grown in Rhne Region, France, Australia Rich black and red berry fruit, plum Game and spice complexity Rich and full-bodied 西拉：西拉：主要種植于法國羅納河谷地區(qū), 澳大利亞豐富的黑色、紅色漿果及李子味豐富的野味及辛辣味口感豐富，酒體飽滿Chardonnay Native t

14、o Burgundy Versatile and complex Good ageing potential White fruits and nutty flavor霞多麗：霞多麗：源于法國的勃根第地區(qū)勃根第地區(qū)復雜多變很好的儲藏潛力白色水果及干果味Sauvignon Blanc Bordeaux, central Loire Crisp acidity Dry and aromatic Citrus and Grassy長相思：長相思：波爾多，盧瓦爾河波爾多，盧瓦爾河中部易碎，偏酸干性，芬芳柑桔及青草味Gewurztraminer Alsace, Germany, Austria Stru

15、ctured, generous Lychee, rose, spices, clove notes Tropical Fruit & Cinnamon 瓊瑤漿：瓊瑤漿：阿爾薩斯，德國，奧地利阿爾薩斯，德國，奧地利層次分明，特征豐富鮮明荔枝，玫瑰、丁香的辛辣味熱帶水果味 & 肉桂味Riesling Grown in Alsace, Germany, South Australia, Washington State, etc Versatile (dry, tart wine to Sweet late-harvest wine) Floral and mineral flavorNatura

16、lly high acidity A tremendous capacity to age雷司令：雷司令：種植于阿爾薩斯，德國，羅納谷地區(qū)阿爾薩斯，德國，羅納谷地區(qū), 南澳大利亞南澳大利亞, 華盛頓華盛頓變化多樣（可在口感較干到晚收型甜酒間變化）花香及礦物味天然酸度高可陳年浸漬：紅葡萄酒的釀造 直接取汁：白葡萄酒釀造 發(fā)酵（葡萄漿果-葡萄酒） Red wine making process 紅葡萄酒釀造工藝流程紅葡萄酒釀造工藝流程葡萄原料破 碎裝 桶主 發(fā) 酵翻 拌過濾、壓榨換桶、后發(fā)酵溝兌、調(diào)配裝 瓶換桶、陳釀除 果 梗加SO2、調(diào)糖度通 入空 氣皮 渣、酒 泥酒 泥酒 泥容器滅菌殺 菌Wh

17、ite wine making process白葡萄酒釀造工藝流程白葡萄酒釀造工藝流程酒 泥原料挑選破 碎裝 桶榨 汁、過濾裝 桶調(diào)整糖度加SO2制備酒母主發(fā)酵過 濾換桶貯藏陳釀配 制裝 瓶 殺 菌冷 卻接種酵母除 果 梗去果梗溫度15-20C容器消毒皮 渣酒 泥酒 泥 Pinot noir Pinot Meunier Chardonnay 吐泥吐泥 裝瓶裝瓶 裝瓶裝瓶 Traditional method2ed fermentation in bottleVIIII Wine serving九、侍酒Show the bottle and label standing on the right

18、 hand side of the person who ordered 站在點酒客人的右面，向他展示葡萄酒的瓶身和酒標Never hold the bottle by the neck 絕對不要握酒瓶的瓶頸Do not shake the bottle. Be gentle. 不要搖晃酒瓶，拿放輕柔。Red wine should be served at room temperature 紅葡萄酒可以在室溫品嘗White, rose and sparkling wines should be served chilled and put in an ice bucket between p

19、ouring 白葡萄酒、玫瑰葡萄酒、汽泡酒飲用前都必須冷藏，余下的葡萄酒要連瓶放入冰桶保溫Ask the guest who made the order to taste the wine 請點酒的那位客人先試酒Pour approximately one soup spoon worth of wine into the glass of the designated guest 倒大約一湯匙的葡萄酒給指定的客人Ensure approval is given before you go on pouring 點酒客人首肯后才為其他客人們侍酒Corkiness: If you smell

20、mustiness or damp cardboard, then the wine is corked被橡木塞污染：如果有霉味或潮板紙的氣味， 說明酒已被污染Oxidation: Sometimes the wine can be oxidized, meaning it has been exposed to air過分氧化：葡萄酒和空氣過分接觸會被氧化From the right hand side, pour the wine for ladies first, clockwise from the host, then for gentlemen in the same clockw

21、ise manner站在客人右邊，女士優(yōu)先，由主人開始順時針方向，接下來再是男士，同樣順時針方向The person who tastes the wine should be the last person to be poured a glass最后才將主人的酒杯加滿Twist the neck a little bit at the end of the pour侍酒完畢后稍微扭轉(zhuǎn)一下酒瓶 Glass refill 續(xù)杯續(xù)杯 Make sure you refill the glass as often as possible and respond to any request to

22、stop the refill你必須每次都盡可能的為客人續(xù)杯，除非得到停止續(xù)杯的指令Recommend 2nd bottle or a new wine 加點第二瓶酒或再訂其他新酒加點第二瓶酒或再訂其他新酒 Always ask the host whether a 2nd bottle of the same wine is required or different type of wine is preferred when there is less than 1/4 bottle of wine left當少于1/4瓶酒時，應該詢問主人是否還需要第二瓶或其他不同款的新酒 1、葡萄品種

23、 2、氣候 3、土壤 葡萄園的位置 4、濕度 5、葡萄園管理 6、釀酒技術 大多數(shù)也許超過世界九成的葡萄酒，都是預算好消費者買回家便會盡快開瓶飲用的，所以大多數(shù)既不必存放，甚至不宜存放。一個理想的酒窖，最好能維持13的“恒溫” 。并且要盡量避免震動。藏酒環(huán)境最好有70%的濕度。通用恒溫酒柜紅葡萄酒：紅葡萄酒：飲用溫度是18 左右桃紅葡萄酒：桃紅葡萄酒：飲用溫度在12左右，酒精度稍高的約在14-16。白葡萄酒：白葡萄酒：飲用溫度在1012，酒齡高于5年的白葡萄酒可再低12。起泡葡萄酒：起泡葡萄酒：飲用溫度在8-10。（過夜冰鎮(zhèn)）甜葡萄酒：甜葡萄酒：飲用溫度在8-10。1) Appearance:

24、 Clarity, Brightness, Color and intensity視覺：澄清度，亮度，顏色及深淺2) Nose: Intensity and Aromas嗅覺：香氣及濃郁程度3) Taste: Balance, flavors and length味覺：平衡口味及留香AppearanceThe main reason for looking at the appearance of a wine is that it can warn us of faults.外觀觀察最重要的作用是初步判斷酒是否有缺點（有經(jīng)驗的飲酒者可以進一步的判斷酒的品種以及年份）Nose *Taste甜度

25、Sweetness酸度Acidity單寧感Tannin酒體（酒精度）Body持續(xù)性LengthConclusions:平衡Balance持續(xù)性Length濃郁度Intensity復雜性Complexity典型性ExpressivenessGustation Principle味覺的原理味覺的原理十大酒區(qū)（十大酒區(qū)（Top 10）波爾多（波爾多（BordeauxBordeaux）西南產(chǎn)區(qū)（西南產(chǎn)區(qū)（South-WestSouth-West）朗格多克朗格多克- -魯西榮（魯西榮（Languedoc-RoussillonLanguedoc-Roussillon）羅納河谷（羅納河谷（Rhone Val

26、leyRhone Valley）博若萊（博若萊（BeaujolaisBeaujolais）勃艮第（勃艮第（BurgundyBurgundy）汝拉汝拉- -薩瓦（薩瓦（Jura-SavoieJura-Savoie）盧瓦爾河谷（盧瓦爾河谷（Loire ValleyLoire Valley）香檳（香檳（ChampagneChampagne）阿爾薩斯（阿爾薩斯（AlsaceAlsace）普羅旺斯（普羅旺斯（ProvenceProvence ）原產(chǎn)地監(jiān)控葡萄酒原產(chǎn)地監(jiān)控葡萄酒（AOC） 優(yōu)良地區(qū)餐酒優(yōu)良地區(qū)餐酒（VDQS） 地區(qū)餐酒地區(qū)餐酒（VINS DE PAYS） 日常餐酒日常餐酒（VINS DE

27、TABLE） Label tells you年份、品種、產(chǎn)地葡萄酒年份、品種、產(chǎn)地葡萄酒Questions:1、XX年份酒，是指葡萄酒裝瓶的年份還是葡萄采摘釀造的年份？地區(qū)評級級別年份年份產(chǎn)區(qū)AC原酒莊灌裝酒莊名 XI Wine Lists酒單酒單 Wine list by region根據(jù)產(chǎn)區(qū)的分類根據(jù)產(chǎn)區(qū)的分類Wine list by styles & color根據(jù)葡萄酒類型分類根據(jù)葡萄酒類型分類Wine list by intensity of wine根據(jù)葡萄的強度分類根據(jù)葡萄的強度分類 XII Wine Service葡萄酒服務 XII Wine Service 葡萄酒服務葡萄酒服

28、務 Presentation of the wine list 介紹酒單 Take the order without hesitation 確認訂單 The client asks for recommendations客戶要求推薦 Recommendations offered 建議 The client may doubt reinforce 客戶也許置疑加強你的推薦 Presentation of the wine 展示葡萄酒 Open the wine bottle 葡萄酒開瓶 Client tastes the wine 客人品嘗葡萄酒 Wine rejections 拒絕葡萄酒

29、Pouring sequence 斟酒順序 Glass refill and reorder 葡萄酒續(xù)杯和加酒Simply ask who is going to order the wine 簡單詢問哪位客人會點酒The wine order is taken right after the order of the dishes 點餐完畢后點酒The client can : -either make his wine order without hesitation客人會：毫不猶豫的點自己喜歡的葡萄酒-or the client may ask for a recommendation或

30、者會要求服務員給與一定推薦Listen to the client carefully 仔細聆聽客人的需求 Reformulate clearly his choice 再清楚無誤的重復他的選擇 You may congratulate him/her on the choice, especially in front of their guests 你可以贊賞他/她的選擇，特別是在他們的客人面前 Never contradict him, respect his tastes 不要試圖更改他的選擇，尊重他的口味 Never criticize a wine 絕對不要質(zhì)疑他點的葡萄酒List

31、en pro-actively and gather information 仔細聆聽客人的需要，收集信息Then give him a recommendation according to the dish and his budget. 根據(jù)他的菜肴和預算，推薦相應的葡萄酒 Pay attention to the circumstances & season 注意環(huán)境和季節(jié)的變化Offer one or two recommendations, no more. Do not read the wine list！ 只提供一、兩個建議，絕對不要照讀酒單Justify your choi

32、ce briefly with a few words 簡短的介紹一下你的推薦經(jīng)常飲用葡萄酒的客人經(jīng)常飲用葡萄酒的客人Promote the characteristics of the region 強調(diào)葡萄酒的產(chǎn)地Promote the grape variety 強調(diào)葡萄品種的不同1.Region and appellation 2.Vintage 1.Grape variety 2.Origin ( European clients 歐洲客人歐洲客人 ) ( Southern hemisphere USA clients 南半球南半球 美國客人美國客人 ) 剛開始接觸葡萄酒的客人剛開始

33、接觸葡萄酒的客人Show him that you fully understood his request 說明你完全理解他的需要Perhaps recommend him another wine 或許可以向他推薦其他的葡萄酒 Most of the time, the client needs to be reassured 大多數(shù)時候，客人需要你進一步肯定他的選擇“To do so, tell him a few words about the vineyards, winemaker, recent wine tasting” 接下來，向他介紹葡萄酒的酒園，釀造商，品酒辭.Show

34、the bottle and label standing on the right hand side of the person who ordered 站在點酒客人的右面，向他展示葡萄酒的瓶身和酒標Never hold the bottle by the neck 絕對不要握酒瓶的瓶頸Do not shake the bottle. Be gentle. 不要搖晃酒瓶，拿放輕柔。Red wine should be served at room temperature 紅葡萄酒可以在室溫品嘗White, rose and sparkling wines should be served

35、chilled and put in an ice bucket between pouring 白葡萄酒、玫瑰葡萄酒、汽泡酒飲用前都必須冷藏，余下的葡萄酒要連瓶放入冰桶保溫Always open in the presence of the guest and never hide the label 當著客人的面開啟葡萄酒，不要隱藏葡萄酒標Do not turn your back to your customer 不要背對你的客人Cut the foil below the neck with opener. Do not pierce the cork 用酒刀割開瓶封，不要刺穿軟木塞Bend the cork a little bit at the end to avoid making a noise拔出瓶塞底部時稍微彎曲一點，避免弄出噪音Present the cork upon successful removal from the bottle. Do not leave the Caps